分离
乳清蛋白
食品科学
脱脂牛奶
化学
乳品工业
分离乳清蛋白粉
牛奶蛋白
标识
DOI:10.1111/1471-0307.12436
摘要
Commercial whey powder, whey protein concentrates and whey protein isolates (WPIs) were evaluated for certain functional properties and for their application in full‐fat and nonfat yoghurts. The functional properties of whey products varied, and the highest functionality was recorded in samples with high protein levels. Whey powder had the lowest foaming performance and emulsifying capacity, while WPIs possessed the best functional properties of all the other samples. Curd tension (CT), viscosity and syneresis were improved in yoghurts made using fortified cow's milk or reconstituted skim milk with any whey products, while whey powder had no impact on CT.
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